Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
FASHION SHOW & GOLD JACKET DINNER -AA EXECUTIVE CATERING 		Check one
  FSO    RFE		 License number
    6494		 Date
08-03-2018
Address:  5211 TUSCARAWAS ST W
                CANTON OH 44708 		Category/Descriptive
TEMPORARY EVENT COMMERCIAL
License holder
MICHAEL KAZES 		Inspection Time (min)
    0		 Travel Time (min)
    0		 Other
0
Type of visit (check)
  Standard       Follow Up       Foodborne       30 Day
  Complaint      Prelicensing    Consultation     Other specify		 Follow-up date
(if required)
 Sample date/result
(if required)
Chapter 3717-1 OAC Violation Checked
Management and Personnel Poisoness and Toxic Materials
  2.1  Employee health
  2.2  Personal cleanliness
  2.3  Hygienic practices
  2.4  Supervision
Food
  3.0  Safe, unadulterated and honestly
 presented
  3.1  Sources, specification and
 original containers
  3.2  Protection from contamination after
 receiving
  3.3  Destruction of organisms
  3.4  Limitation of growth of organisms
  3.5  Identity,presentation on
 premise labeling
  3.6  Discarding or reconditioning
 unsafe, adulterated
  3.7  Special requirements for
 highly susceptible populations
Equipment, Utensils,Linens
  4.0  Materials for construction and repair
  4.1  Design and construction
  4.2  Numbers and capacities
  4.3  Location and installation
  4.4  Maintenance and operation
  4.5  Cleaning of equipment and utensils
  4.6  Sanitizing of equipment and utensils
  4.7  Laundering
  4.8  Protection of clean items
Water,Plumbing, and Waste
  5.0  Water
  5.1  Plumbing system
  5.2 Mobile water tank and mobile
FSO/RFE water tanks
  5.3 Sewage, other liquid
waste and rainwater
  5.4 Refuse, recyclables, and
returnables
Physical Facilities
  6.0 Materials for construction and repair
  6.1 Design, construction and installation
  6.2 Numbers and capacities
  6.3 Location and placement
  6.4 Maintenance and operation
 
 
  7.0 Labeling and identification
  7.1 Operational supplies and
applications
  7.2 Stock and retail sale separation
Special Requirements
  8.0 Fresh jucie production
  8.1 Heat treatment dispensing
freezers
  8.2 Custom processing
  8.3 Bulk water machine criteria
  8.4 Acidified white rice
preparation criteria
  9.0 Facility layout and equipment
specificatins
  20 Existing facilities and equipment
901:3-4 OAC RFE Only
  12 Articles - Cease use
  13 Records
  14 Food sample collected
  15 Embargo of food/Voluntary
destruction
3701-21 OAC FSO Only
  27 Embargo of food
  
  
Inspected by
CAMPBELL, KIM 		R.S./SIT #
3321 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-477-8588
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
FASHION SHOW & GOLD JACKET DINNER -AA EXECUTIVE CATERING 		Type of inspection
Standard
Violation(s)/Comment(s)
  HH= hot holding CH= cold holding
   
  Fashion show: 
  Chicken sauce- 136F HH
  Veggtables- 109F HH   @ 9:35am according to temp log peas were at 165F veggies will be discarded in 4hrs
  Rice- 157 HH 154 HH
  Peas- 135F HH
  Crepes- 162 HH
   
  Available: thermometer, gloves, sanitizer testing strips, 3-compartment set up, handwashing soap and paper towels, extra
  utensils.
   
  Gold Jacket Dinner:
  Veggies- 100F HH, 105F HH, 150F HH 
  out of temperature veggies will be reheated to 165F (Veggies temped @ 172F cooking)
  Mushroom- 139F HH
  Steak- 126-130F HH, 120-140F HH 
  discussed steaks minimum cooking temp being at 145F, hot holding 135F or above
  Sweet Potato- 145F HH, 173F HH
  Crab cakes- 125F HH, 139F HH in hot box 
  crab cakes will be reheated to 165F (at 185F cooking)
  Rice- 167F HH
  Cheesecake @ ambient air temperature, temped at 65F
  No hand washing available at grill area
   
  Available: Thermometer, handsink soap and paper towels